Methods utilizing delayed dilution, mixing, and filtration for providing customized beverages on demand

ABSTRACT

System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instructions for determining a users customized formulation; and a beverage delivery system in communication with the customization director, wherein the beverage delivery system includes executable instructions for delivering a customized beverage product. Method for delivering a customized beverage product to an individual including the steps of obtaining consumer preference data; determining a consumer beverage formulation corresponding to the consumer preference data; and providing the consumer a customized beverage corresponding to the customized beverage formulation, utilizing one or more of delayed dilution, delayed mixing, and delayed filtering, in any order.

CROSS REFERENCE TO RELATED APPLICATION

This application is a Continuation of U.S. patent application Ser. No.10/833,757, now U.S. Pat. No. 7,438,941, filed Apr. 28, 2004, which is aDivisional of U.S. patent application Ser. No. 09/638,704 (now U.S. Pat.No. 6,759,072), filed Aug. 14, 2000, which claims the benefit ofpriority to U.S. Provisional Application Ser. No. 60/148,984, filed Aug.14, 1999, which is herein incorporated by reference.

FIELD OF THE INVENTION

The present invention is directed to methods and systems to provideconsumers (at home or away from home) quantities of ready-to-drinkbeverages, especially brewed coffee and tea and coffee and tea drinks(lattes, cappuccinos, chai teas, etc.). The consumer may customize atype of selection of beverage and various characteristics thereof, basedupon his/her taste preferences; the serving of ready-to-drink beveragewill be provided to the consumer.

More particularly, the present invention is directed to a system inwhich information is collected from a consumer regarding certain type,quantity, taste and strength preferences of the consumer. Theinformation collected will be used to customize a suitable beverageproduct(s) for the individual consumer. The means for dilution of thebeverage extract or concentrate may be linked to the information systemso that an extract/concentrate (e.g., brewed) may be diluted accordingto a customized strength, thereby accommodate the consumer's strengthpreferences.

The “delayed dilution” aspects of the present invention may be used toaccommodate the individual consumer's taste preferences by utilizingmultiple varieties of specific types of beverage (e.g., more than oneselection of coffee and/or tea), as well as different varieties or teaor coffee (roast strength, grind selection, plant and/or bean variety)in the brewing system. The “delayed dilution” aspects may also be usedto deliver varieties of beverage options by using the undilutedconcentrate/extract to mix/dissolve other beverage compounds or flavorsto make chai-teas, cappuccinos, lattes, etc., with minimal dilution tothe final beverage. The “delayed mixing” aspect of the present inventionmay be utilized to accommodate consumers' taste preferences by takingseparated selected extractions of the brew and diluting appropriatefraction(s) in accordance with the consumer's preferences. The “delayedfiltering” aspects of the present invention may be utilized toaccommodate various consumer preferences by offering variations inprocessing that would impact various aspects of body and character toaccommodate a wide range of consumer taste preferences.

By providing a high volume system for making ready-to-drink beveragesand dispensing successive individually customized servings thereof, theinvention is particularly desirable in the restaurant, (especially fastfood) environments, as well commercial and industrial settings (officebuildings, workplaces, hospitals, and the like, with large waiting areas

This invention may also be used in household environments where it maybe desirable to make several different types of finished beverageproducts tailored to the taste preferences of several household members.Because these many variations may be made from earlier, initial brew(s),the variations of the same type of beverage (e.g., coffee vs. tea) canbe provided immediately upon each individual selection.

BACKGROUND OF THE INVENTION

Much study has been given to the most satisfactory way to brew beveragessuch as coffee and tea and it is a fact that an excellent grade ofcoffee or tea can be effectively ruined for consumption by impropermethods of preparation of the ready-to-drink product. In general, a highquality and most satisfying coffee or tea drink is obtained only when itpossesses fine characteristic aroma, delicacy of characteristic flavor,and fullness of characteristic body.

Also importantly, many consumers have come to appreciate the manyvarious options available with respect to coffee and tea products (e.g.,variations in strength, varietal type, creaminess, flavors) and thereare a wide variety of coffee options (lattes, espressos, cappuccinos,etc.) and tea options (regular tea, creamy tea, chai-tea and greenteas). However, especially in a commercial/industrial setting (e.g.,restaurant, fast-food industry, workplace, hospitals), there are manyhurdles (e.g., space, difficulty, time, and/or inconvenience) to beovercome in delivering, especially on demand, the preferred choice ofbeverage to a wide range of consumers.

Additionally, most individual households comprise family members withvarious taste preferences; heretofore, it has been, at best, cumbersomeand bothersome to address individual preferences, and would require manydifferent brewing cycles and many different receptacles to accommodatemixing of different fractions and types. It would be desirable to employone (or at least a minimal number of) extracts in a single countertopstation to efficiently accommodate various taste preferences, on demand,in a household environment.

One particularly preferred aspect of the present invention is coffeebeverages. Coffee beverages comprise an aqueous solution of thewater-soluble (and sometimes insoluble) constituents of the roasted andground beans of the tree of the family Rubiaciae. There are manyvarieties of this plant, but the two having the most significancecommercially is Caffee arabica and Caffea canephora (robusta).

Equipment for brewing beverages such as coffee, tea, and the like havetypically been of the “single station” type, in which an empty carafe orpot is positioned on a heating element below a receptacle or brewingfunnel which contains a measured quantity of dry beverage-makingmaterial, e.g. roast and ground coffee or tea leaves. Hot water is thenpassed through the material to extract the essential oils, flavor andbody that make up the beverage, and then drains downwardly through anopening in the funnel into the pot or carafe. If and when a second potor carafe of beverage is needed, the first must be moved to a separateheating element or plate.

Although such prior beverage brewers work satisfactorily for makingrelatively small quantities of beverage, in restaurants and othercommercial and institutional establishments, there is a continuing needfor equipment to make large quantities of brewed beverage, but be ableto instantaneously accommodate the taste preferences of a wide varietyof consumers; furthermore, this equipment must be easy to use andrelatively automatic so as not to require an unreasonable amount ofpersonal attention during the brewing cycle. The needs of restaurants,institutions and other commercial establishments are of particularconcern in regard to equipment for brewing and making an acceptable cupof coffee to an individual consumer, given the limitations of space,labor, and time.

Some currently available beverage brewing devices provide essentiallyinstantaneous hot water to brew beverages in a short amount of time.These devices typically have a hot water reservoir which maintains avolume of water at a predetermined temperature. A cold water fill tubeis attached inside the reservoir, with one end close to, but notabutting, the bottom of the hot water reservoir, of a separate coldwater reservoir or basin positioned above the heated reservoir. A hotwater discharge tube has one end positioned in the hot water reservoirnear an outlet zone generally at the top of the hot water reservoir.Another end of the discharge tube delivers hot water transported throughthe tube to a beverage brewing substance in order to produce a brewedbeverage concentrate.

In order to brew a beverage in a beverage brewing device as describedabove, cold water is poured into the basin. The cold water flows throughthe cold water fill tube and accumulates at the bottom of the hot waterreservoir due to temperature variations between the cold and hot water.The hot water is displaced by the cold water and moves upwardly towardsthe top of the hot water reservoir, which is sealed by a cover, andthrough the hot water discharge tube. Upon being dispensed into abeverage brewing substance, the hot water and beverage brewing substancecreate a brewed beverage concentrate. (For examples of representativeinstantaneous hot water beverage brewing apparati, see U.S. Pat. No.3,385,201 to Martin, U.S. Pat. No. 4,920,871 to Anson, and U.S. Pat.Nos. 5,025,714 and 5,113,752, both to Brewer.)

Dilution of the brewed extract/concentrate is necessary in order toprevent the brewed extract/concentrate from being too strong as well aspreventing an additional manual step of diluting the extract/concentrateafter it has been brewed. Dilution of the brewed concentrate is achievedby feeding water from the basin to either the brewing funnel andallowing it to pass through the grounds/leaves or the area between theinner brewing funnel and the outer brewing funnel.

It is generally desirable to provide equipment which requires minimummaintenance by the employees. It is preferable to provide equipmentwhich will make a sufficient volume of brew to meet the customer demandswithout over-producing, but in adequate quantities which can bereplenished within a reasonable time with minimum attention by theemployees. Additionally, and desirably, the equipment should usually becompact.

It is, therefore, desirable to provide a beverage-brewing system whichwill allow a consumer to customize their preferred variety of beveragesfrom a virtually endless selection of possibilities; the system of thepresent invention will provide an individually customized serving ofbeverage delivered at the desired temperature and ready to drink.

SUMMARY OF THE INVENTION

Accordingly, it is a general object of the present invention to providean improved system for providing an individually customized brewedready-to-drink beverages to a consumer, in a wide range of types,varieties, and/or strengths.

It is a further object of the present invention to provide a brewingsystem for making varieties of brewed beverages, in particular variety,body, character and/or strengths as chosen by multiple individualconsumers with the system being easy to use, by the consumer or otherindividual (e.g., restaurant wait staff) obtaining the customizedbeverage. Further, the maintenance of the subject equipment requiresonly a small amount of personal attention by the owner/operator of theequipment.

A general object of the present invention is to utilize “delayeddilution” of a concentrate extract to provide a beverage brewing systemwhich immediately (upon customer selection) provides selective dilution(based on individual consumer's selections) of a beverage extract afterthe extract has been allowed to brew and held as an extract beforedilution.

It is also a general object of the present invention to utilize theundiluted extract to mix and dissolve other beverage compounds to makeflavored coffees and teas, cappuccinos, lattes, creamy coffees and teas,chai teas, green teas, and the like.

It is also a general object of, the present invention to utilize aspectsof “delayed mixing” and/or “delayed filtering” to accommodate variousconsumer preferences regarding body character and consistency of thefinished beverage, especially coffee-type beverages.

It is also a general object of the present invention to provide a brewedbeverage delivery system which allows a consumer to select from variousclassifications of beverages and customize said selection according tothat consumer's preferences.

One aspect of the present is the method for delivering an individuallycustomized beverage product to a consumer. An exemplary method comprisesthe steps of obtaining consumer preference data from the consumer;determining a beverage formulation corresponding to the consumerpreference data; and providing the consumer a customized beverageproduct corresponding to the beverage formulation.

Another aspect of the present invention is the interactive system fordelivering a customized beverage product to a consumer. In one example,the system comprises a user interface; a customization director incommunication with a customization data store, wherein the customizationdirector comprises executable instructions for determining a user'scustomized formulation; and a beverage delivery system in communicationwith the customization director comprising executable instructions fordelivering a customized beverage product.

Yet another aspect is a computer-readable medium containing instructionsfor controlling a beverage delivery system to produce a customizedbeverage product. In one embodiment, the instructions comprise the stepsof: obtaining consumer preference data; determining a consumer beverageformulation corresponding to the consumer preference data; and providingthe consumer a customized beverage corresponding to the consumerbeverage formulation.

Still other objects, advantages and novel features of the presentinvention will become apparent to those skilled in the art from thefollowing detailed description, which is simply, by way of illustration,various modes contemplated for carrying out the invention. As will berealized, the invention is capable of other different obvious aspectsall without departing from the invention. Accordingly, the drawings anddescriptions are illustrative in nature and not restrictive.

These and other objects of the present invention are set forth moreclearly and fully in the following detailed description of two preferredembodiments of the present invention shown and described in connectionwith the attached drawings, in which:

BRIEF DESCRIPTION OF THE DRAWINGS

While the specification concludes with claims particularly pointing outand distinctly claiming the present invention, it is believed that thesame will be understand from the following description taken inconjunction with the accompanying drawings in which:

FIG. 1 is a schematic illustration of an exemplary interactive systemfor conducting business according to the present invention;

FIG. 2 depicts a flowchart of a method of providing a customizedbeverage product to a consumer according to the present invention;

FIG. 3 is a schematic illustration of an exemplary server/client networkaccording to the present invention; and

FIG. 4 depicts a flowchart of an exemplary method of providing acustomized beverage to a consumer.

FIG. 5 represents another embodiment of the present invention whereinvarious components of the customizable beverage delivery system 100 arelocated and/or replicated at different physical locations. System 100comprises one or more away from home customizable beverage deliverysystems 502, one or more at home customizable beverage delivery systems504, and one or more remote beverage programming stations 506. The awayfrom home systems 502 may be located in restaurants, at work, inconvenience or grocery stores, and the like. The remote programmingstations 506 may be located either at the same physical location as theat home system 504 and away from home system 502, or at another, remotephysical location.

The components of system 100 are each connected by a network 507 bynetwork connector 509. Network connector 509 may be any networkconnector known in the art including, but not limited to, token ring,Ethernet, telephone line, fiber optic, cellular, coaxial cable,universal serial bus, parallel cable, serial cable, IEEE 1394 Firewire,Bluetooth, infrared (IR), radio frequency (RF), laser, and the like, orcombinations thereof. Network connector 509 is connected to the variouscomponents via a network connection device 508. The network connectiondevice includes, but is not limited to, telephone modems, cable modems,DSL modems, peripheral ports (e.g., serial, parallel, USB, IR), and thelike and combinations thereof. Network 507 may be a peer-to-peernetwork, a client-server network, the Internet, an intranet, and thelike, or combinations thereof.

In one embodiment of the present invention both the away from homesystem 502 and the at home system 504 comprises a customization director104, a beverage delivery system 109, a data display device 510, a datainput device 512, a data storage device 106, and network connectiondevice 508. It will be appreciated by those skilled in the art that boththe data display device 510 and the data input device 512 may be thesame device (as in the case of a touch screen) or may be separatedevices (e.g. a keyboard and an LCD display screen). It will also beappreciated that the data input and display devices (512 and 510) can beany such device known or used in the art including, but not limited tothose that work by sight, sound, magnetism, light, electrical signal,and the like or combinations thereof. The customization director 104 isconnected to the network and other components of system 100 via thenetwork connection device 508. The customization director 104 is alsoconnected to the data input device 512, data display device 510, thebeverage delivery system 109 and the data storage device 106. The datastorage device 106 may be comprised of one or more data storage devicesof those commonly known and used in the art. The data storage device 106may contain data of beverage formulations, user identification, userpreferences, and the like.

Remote programming station 506 is connected to network 507 via a networkconnection device 508, which is in turn connected to customizationdirector 104, a data display device 510, a data input device 512, and adata storage device 106. The remote programming station 506 may be astand alone, dedicated computer device, such as a work station.Alternatively, station 506 may be the combination of a generic computerdevice running a software program that allows the user to create acustomized beverage formula and store the information on data storagedevice 106. Suitable programs could be constructed using suchprogramming languages java, cgi script, html, xtml, shtml, and the like.

It will be appreciated that with respect to system 100 as represented inFIG. 5 it is within the skill of those in the art to design and buildsystems that share system resources and reduce the redundancy of systemcomponents. In such systems, for example, network 507 could employ asingle data storage device 106 that may, or may not, be located inphysical proximity to the system component at which the user iscurrently located. Additionally, system 100 could employ a single datadirector 104 to which all devices are connected to over network 507.

Another embodiment of the present invention is represented by FIG. 6 anddescribed in detail below. The customizable beverage system 100 iscontained within housing 608. A touch screen display 602 located withinhousing 608 serves as both the input device for the collection of datafrom the system user and the output device for displaying informationrelating to the user's beverage selection. Touch screen 602 displays aseries of Graphical user Interfaces (GUI) 603 which serve to facilitatethe collection and display of information between the user and thecustomized beverage system 100. Information may also be collectedelectronically by system 100 through the use of a card reader 604 whichreads information stored on identification card 607. For system users'who are visually impaired, or simply to further facilitate the exchangeof information, microphone 606 can be utilized to input verbal commandsto system 100 and speaker 609 can be utilized to communicate choices andother information to the user. Verbal commands via microphone 606 wouldbe translated using speech recognition software into instructions thatcould be interpreted by customization director 104 (not shown).

With reference to the presently described embodiment the user wouldapproach system 100 and be presented with a standard welcome GUI 603.The information displayed on the standard welcome GUI could be eitherstatic, dynamic, or mixtures thereof. In one embodiment of the presentinvention the standard welcome GUI 603 displays current news, weatherand sports information, in addition to information describing the typesof customizable beverages system 100 can provide. System useinstructions may also be displayed on the standard welcome GUI 603.

The user then activates System 100 by either touching touch-screen 602displaying the standard welcome GUI 603, inserting the user'sidentification card 607 into card reader 604, or alternativelyvocalizing a session start command that would be picked-up by microphone606. Following system activation, system 100 alters the display ontouch-screen display 602 from the standard welcome GUI 603 to thebeverage selection GUI 700.

FIG. 7 shows the beverage selection GUI 700. Beverage selection GUI 700contains a personalized greeting area 702 which displays informationreferring to the current user. This information could include the user'sname, account information such as remaining balance, beverage selectionsuggestions based on previous consumption patterns and/or predictedbeverage choice desires, and the like. Beverage selection GUI 700 alsocontains additional data display area 704 which can display a variety ofinformation that may or may not be associated with the current user. Forexample, additional data display area 704 could display an update ofuser's financial portfolio, e-mail account information (i.e., newmessage status, message sender, subject, or alternatively the entiremessage), weather updates, news headlines, sports scores, and the like.The exact information content displayed may be selected by the user, bysystem 100 based on previous and/or current experience with the user(e.g. demographic criteria, beverage selection, and the like), or acombination of the two. Additional data display area 704 may alsodisplay advertisements and other promotional information.

Beverage selection GUI 700 also contains predetermined beverageselection icons and labels 706 which correspond to standard beverageformulations. These standard beverage formulations may be displayed forevery user, regardless of the time of activation, or may be alternatedby system 100 depending on the time of day, season, weather, and thelike. Alternatively, the predetermined beverage selection icons andlabels 706 may correspond to beverage formulations saved by the currentuser, for example, the current user's favorite afternoon beveragechoice. The saved beverage formulation may be located on and accessedfrom the user identification card, may be stored in a local data storagedevice, or may be located on a remote data storage device that isaccessed by system 100. Beverage selection GUI 700 also displays acustomization option icon and label 708 which when selected by the userwill initiate activation and display of the customization GUI 800.

FIG. 8 details a beverage customization GUI 800 which displayinformation corresponding to the design of a customized beverage. Thebeverage customization GUI 800 may optionally contain personalizedgreeting area 702 and/or additional data display area 704. Principally,the beverage customization GUI 800 displays one or more customizablebeverage characteristic indicators 802 which correspond to a givenbeverage characteristic which system 100 can adjust in conformity withthe indicated preference of the system user. Customizable beveragecharacteristic indicators 802 comprises a customizable beveragecharacteristic scale 804 which conveys the total degree of variabilitypossible with the given customizable beverage characteristic (i.e.,roast color, beverage strength, beverage temperature, additionalflavors, and the like), and customizable beverage characteristicposition marker 805 which corresponds to the current level ofcustomizable beverage characteristic on the customizable beveragecharacteristic scale 804. The system user would, in the case of atouch-screen, touch that portion of the customizable beveragecharacteristic scale 804 that represents the desired level of the givencustomizable beverage characteristic. The beverage customization GUI 800would then update such that the customizable beverage characteristicindicator 802 would reflect the user's preference by displaying thecustomizable beverage characteristic position marker 805 over theappropriate portion of the customizable beverage characteristic scale804. When the user has finished formulating a customized beverage theuser may either save the customized beverage formulation via selectionof the save icon 806, or the user may have system 100 dispense thebeverage via selection of the dispensing icon 808. Upon selection of thesave icon 806 system 100 may transfer the programmed beverageformulation to any device capable of storing the customized beverageinformation. Optionally, the user may return to a previous GUI throughselection of the return icon 810 which will prompt the system to displaya previous GUI, such as the beverage selection GUI 700.

Another embodiment of the present invention is detailed in FIG. 9 andthe corresponding description below. System 100 is capable of dispensingboth customized beverages and beverages with predetermined,non-customizable formulations. The beverage variety is indicated by thebeverage variety indicator icon 902, which displays informationpertaining to a given beverage choice. If a given beverage varietyindicator icon 902 corresponds to a beverage choice that is customizablethen one or more customizable beverage characteristic indicators 802will be located in close proximity such that the user may customize thebeverage. In one embodiment of the present invention the customizablebeverage characteristic indicator 802 comprises two or more discretecustomizable beverage characteristic indicators 908 which correspond toa customizable beverage characteristic (i.e., roast color, beveragestrength, beverage temperature, additional flavors, and the like).System 100 also allows the user to select a non-customizable beverage.Once the user has selected the desired beverage, and customized thebeverage if the desired beverage choice corresponds to a customizablebeverage, the beverage may be dispensed via depression of dispensebutton 906.

DETAILED DESCRIPTION OF THE INVENTION

Reference will now be made in detail to various embodiments of theinvention, various examples of which are illustrated in the accompanyingdrawings, wherein like numerals indicate corresponding elementsthroughout the views.

The present invention is directed to a system for the individualcustomization of ready to drink brewed beverage products for multipleconsumers, as well as the provision of the customized ready to drinkbeverages after consumer input. The method of the present inventioncomprises three basic steps: collecting information from a consumerregarding the consumer's desires as to the type and character ofbeverage he/she desires at that point in consumption; a system linkingthe consumers choice of product to a beverage delivery system whichcontains an amount of extract/concentrate and areas in the beveragedelivery system(s) to accommodate, if desired, one or more aspects ofdelayed dilution, mixing and filtration. The system of the presentinvention may optionally utilize (any or all) the aspects of delayeddilution, “delayed mixing” and “delayed filtration” to further increasethe options of beverage deliverable, on demand, to the individualconsumer based upon their preferences.

A. Definition

As used herein the terms “brewed beverage products” and “fresh-brewedbeverage products” refers to coffees and teas.

As used herein, the terms “extract” and “concentrate” are usedinterchangeably, unless where otherwise specified. Within the context ofthe present invention—providing individually customized beverages ondemand to consumer—it does not matter whether an extract or concentrateis used. “Fresh brewed” extracts are certainly acceptable, but are notrequired. In one embodiment, the roast and ground coffee is contained inpods or sachets that are inserted into the brewing chamber. An exampleof this type of pod is the “K-Cup”, manufactured by Keurig, Inc. anddisclosed in U.S. Pat. Nos. 5,325,765 and 5,840,189, hereby incorporatedby reference herein.

Additional varieties of beverage products may be made but when the“customized variety-on-demand” aspects of the present invention are used(delayed dilution, delayed mixing and/or delayed filtration), acustomized beverage product can be delivered, that used either extractsor concentrates as starting material. The terms “extract,”“concentrate,” “extract/concentrate,” and “concentrate/extract” includes“brews,” concentrates, “toddies,” infusions, and the like.

The term “fresh-brewed” as used herein refers to beverageconcentrates/extracts which have been extracted and held for a“hold-time” and no more than about 48 hours.

As used herein, “coffee beverages” include cappuccinos, espressos,lattes, flavored coffee beverages, creamy coffee beverages, and othercoffee-based beverages which are derivatives and/or variants of theabove.

As used herein “tea beverages” include tea, green teas, herbal teas,flavored tea, chai teas, and creamy teas, and other tea-based beverageswhich are derivatives and/or variants of the above.

As used herein the terms “ready-to-serve beverage” and “ready-to-drinkbeverage” are used interchangeably to refer to beverage products thatare in a ready-to-use, consumable form, and other coffee and/ortea-based beverages which are derivatives and/or variants of the above.They are made from coffee extracts or tea extracts and can also includedry mixes, powders, liquids, extracts, concentrates, and emulsions, in awide variety of formulations.

The term “beverage type” as used herein means coffee or tea.

The term “classifications” as used herein means characteristics orattributes of certain types of beverage and include temperature,strength, body (full or light), roast (color or degree), acidity,sweetness, bitterness, and/or mouthfeel.

The term “variety” means country of origin (grown) and/or specific grownregion (e.g., varietal), including harvesting and post-harvestingtechniques within a given species or a species within a genus. Thefineness of the grind exerts an influence on the (quality) flavor aswell as the degree of extraction (quantity). Coffee beans useful in thepresent invention can be either of a single type or grade of bean or canbe formed from blends of various bean types or grades, and can beundecaffeinated or decaffeinated. These high-grown-type beans aretypically referred to as high grade coffees. Suitable high grade coffeehaving high acidity include Arabicas and Colombians characterized ashaving “excellent body,” “acid,” “fragrant,” “aromatic” and occasionally“chocolatey.” Examples of typical high quality coffees are “Milds” oftenreferred to as high grade Arabicas, and include among others Colombians,Mexicans, and other washed Milds such as strictly hard bean Costa Rica,Kenyas A and B, and strictly hard bean Guatemalans.

The term “hold-time” means that period of time beginning with the onsetof brewing of the extract and ending when dispensed to the consumer.

As used herein, the term “comprising” means that the various coffees,other ingredients, or steps, can be conjointly employed in practicingthe present invention. Accordingly, the term “comprising” encompassesthe more restrictive terms “consisting essentially of” and “consistingof.”

All ratios and percentages herein are based on weight unless otherwisespecified.

B. Making the Beverage Extract/Concentrate

Almost universally, the extract is brewed by contacting the roasted andground coffee with hot water at a temperature from moderately-belowboiling to moderately-above boiling, for a predetermined brewing time,separating the extract (including the solutes) from the insolubles, andconsuming the resulting beverage.

Brewing methods can generally be categorized in three broad groups: (1)single-pass infusions in which the water is percolated or pumped throughthe roasted and ground coffee (which may partially serve as its ownfilter) then filtered through a metal, paper, or cloth sieve; (2)percolation methods which recycle the extract through one or morevolumes of grind consecutively, in either a co-current orcounter-current flow, before the extract is siphoned off at therequisite strength; and (3) batch-slurry methods in which a fixed volumeof coffee is mixed with a fixed volume of water in a brewing vessel,permitted to steep with or without agitation, then filtered ormechanically separated to produce the extract.

Systems providing brewed beverages, especially coffee or tea, havetypically been of the “single station” type, in which an empty carafe orpot is positioned on a heating element below a receptacle or brewingfunnel which contains a measured quantity of dry beverage-makingmaterial, e.g. ground coffee or tea leaves. Hot water is then passedthrough the material to extract the essential oils, flavor and body thatmake up the beverage, and then drains downwardly through an opening inthe funnel into the pot or carafe. If and when a second pot or carafe ofbeverage is needed, the first must be moved to a separate heatingelement or plate. Although such prior beverage brewers worksatisfactorily for making relatively small quantities of beverage, inrestaurants and other commercial and institutional establishments, thereis a continuing need for equipment to make large quantities of beverageswhich is easy to use and relatively automatic so as not to require anunreasonable amount of personal attention during the brewing cycle.

A suitable method for brewing a tea extract useful in the system of thepresent invention is disclosed in U.S. Pat. No. 4,757,752 to Robbins(assigned to General Foods Corp.), issued Jun. 19, 1988, and is herebyincorporated by reference.

Any extract/concentrate which is generally available can be used in thepractice of the system of the present invention. In one embodiment, theroast and ground coffee is contained in pods or sachets that areinserted into the brewing chamber. An example of this type of pod is the“K-Cup”, manufactured by Keurig, Inc. and disclosed in U.S. Pat. Nos.5,325,765 and 5,840,189, hereby incorporated by reference herein.

A particularly preferred method of providing brewed beverages is toprovide an extract and combine it with the “delayed dilution” aspect ofthe system of the present invention. Either or both of the “delayedmixing” or “delayed filtering” aspects of the present invention can becombined with said particularly preferred mode.

While several embodiments of the present invention have been illustratedand described, it is not intended to thereby limit the presentinvention. Rather, it will be obvious to those skilled in the art thatvarious changes and modifications can be made without departing from thespirit and scope of the invention. It is intended, therefore, to coverin the appended claims all such changes and modifications that arewithin the scope of this invention.

The system of the present invention preferably offers customization of abrewed beverage based upon consumer selection. This is optionallyprovided by utilization of delayed dilution, delayed mixing, or delayedfiltering (one, two or all three, in any order) of a beverage extract.

C. Delayed Dilution

As used herein, the term “delayed dilution” refers to the aspect ofholding the brewed (preferably fresh brewed) beverage (preferablycoffee) extract for a minimum period of about 5 minutes, preferably ofabout 15 minutes, more preferably of about 30 minutes. In a preferredmode, “delayed dilution” also refers to the aspect of holding theextract for a maximum period of time of about 48 hours, preferably ofabout 24 hours, more preferably of about 12 hours, most preferably ofabout 6 hours.

On particularly preferred embodiment involves the use of fresh brewedcoffee extracts: In this embodiment, the fresh brewed extract producedby the process of the present invention has a brew solids of less thanabout 10%, preferably less than about 5%, more preferably less thanabout 4%, most preferably less than about 3.5%. In a particularlypreferred embodiment of the process of the present invention, theextract has a minimum brew solids of greater than about 1.2%, preferablygreater than about 1.5%, most preferably greater than about 2%.

It is important to recognize that a key aspect of one of the embodimentsof the present invention allows customization of the preferred coffeejust prior to dispensing; there is no predetermination of characters orstrength as is seen with many automated systems. The “delayed dilution”aspect allows multiple servings of individually tailored coffee to beprepared from a minimum number of brew cycle(s), preferably one.Additionally, these individually tailored servings are dispensed ondemand.

When coffee extracts are used, it is preferred that said dilution ratioswill be from about zero (no dilution) to about 1:15 coffee/water, andcan be easily varied, utilizing currently available methods, uponreceiving the consumer's selection input regarding strength. Also, thetemperature of the dilution water may be varied to accommodateindividual consumer preferences around consumption temperature; thereare several ways that this could readily be accomplished, but onepreferred way would be to have two dilution lines; one for hot (170-200°F.) and one for cold (40-80° F.) water and coordinate their rate andflow to deliver the coffee to each individual consumer at theirpreferred temperature.

In the practice of one of the preferred embodiments of the presentinvention, the weight ratio of the extraction portion of water to dry,roast and ground coffee is from about 5:1 to about 24:1; preferably fromabout 8:1 to about 13:1. When this amount of water is used for (drip)extraction, a relatively strong (meaning concentrated but not bitter)filtered coffee extract is issued. Normally, this extract will have asoluble solids content by weight of greater than about 1.2%, preferably1.5%. The relatively strong filtered coffee extract is then diluted witha sufficient amount of dilution water to a preferred beverageconcentration.

It is important to recognize that a key aspect of a preferred embodimentof the present invention allows selection of the preferred beverage typeand classification just prior to dispensing; there is nopredetermination of characters or strength as is seen with manyautomated systems. The “delayed dilution” aspect allows multipleservings of the same beverage type in individually tailored beverages tobe prepared from a minimum number of brew cycles, preferably one.Additionally, these individually tailored servings may be dispensed, ifdesired, on demand.

Clearly, this aspect of the system of the present invention imparts manybenefits to the extract that result in a better final beverage for theconsumer. For instance, delaying dilution of the extracted beverageremoves the need to hold the beverage in a “consumption-ready,” i.e.,“ready-to-drink”, state (e.g., diluted and at the preferredtemperature). In the undiluted state, the beverage, particularly coffee,has less water and degrades at a slower rate. Additionally, the need toheat or cool during holding is minimized.

Further, the undiluted extract takes up less space and can be moreeasily surged in a given physical geometry.

Employing the “delayed dilution” aspect of this present inventionresults in many benefits to the finished beverage; this ultimatelyresults in less “too old” or “stale” beverage being served. In aparticularly preferred embodiment of the present invention, the brewedextract may be cooled or refrigerated. It will be recognized by thoseskilled in the art that cooling or refrigerating the extract orconcentrate will further increase maximum hold times that can stillmaintain desirable flavor attributes.

D. Delayed Mixing

In another aspect of the present invention, the beverageextract/concentrate can be automatically fractionated previous toinitial, or a subsequent (if any) dilution. By mixing various fractionsof the extract, the character and body of the resulting beverage can bechanged. For example, in coffee, the early fraction will be more acid,“high grown” and less ashy and dirty. The later fractions will be lessacid and stronger in bitter ashy dirty flavors. To accommodate variousconsumer preferences, the coffee beverages could be made from theearlier extract alone, the latter extract alone, or a mix of fractionsin various ratios. The potential variety created could cover “highgrown” to “low” coffees and could also cover some of the aspectscharacter and body resulting from a degree of roasting.

As used herein, the term “delayed mixing” refers to the aspect ofholding the brewed (preferably fresh brewed) beverage (preferablycoffee) extract for a minimum period of about 5 minutes, preferably ofabout 15 minutes, more preferably of about 30 minutes. In a preferredmode, “delayed mixing” also refers to the aspect of holding the extractfor a maximum period of time of about 48 hours, preferably of about 24hours, more preferably of about 12 hours, most preferably of about 6hours.

It is recognized that novel beverage products could be prepared usingthis aspect of the present invention. Clearly, some substances thatresult in character and body appear in initial fractions only (or appearin initial fractions and disappear upon continued heating) while othersuch substances appear in later fractions only. By mixing fractions and,further, by mixing them in various ratios, a multitude of beverage typescan be prepared which have heretofore been unavailable using standardbrewing equipment and practices.

E. Delayed Filtering

The “delayed filtering” aspect of the present invention would allow thebeverage extract/concentrate to stay in contact with the coffee groundsor tea leaves during holding of the extract. While not wanting to belimited by theory, it is believed that the grounds or leaves would helpabsorb the reaction compounds during extract storage and would alsobuffer the acids created during storage. Filtering could also becustomized at dispensing, e.g., metal filter vs. paper filter, and couldalso be in stages (e.g., coarse metal mesh, followed by dilution, andthen paper filtering).

As used herein, the term “delayed filtering” refers to the aspect ofholding the brewed (preferably fresh brewed) beverage (preferablycoffee) extract for a minimum period of about 5 minutes, preferably ofabout 15 minutes, more preferably of about 30 minutes. In a preferredmode, “delayed dilution” also refers to the aspect of holding theextract for a maximum period of time of about 48 hours, preferably ofabout 24 hours, more preferably of about 12 hours, most preferably ofabout 6 hours.

F. Customization Interface

1. System Interface

Because of the potential purchase cost, personal time investment, andfear of negative experience, consumers may find experimentation or the“trial-and-error” associated with finding their most desired type ofbeverage product to be unacceptable or unpleasant. Many consumers do notunderstand how the various options available with respect to beverageproducts corresponds to their own individualized taste preferences.Further complicating this situation is that, in a given location,literally dozens of options with respect to beverage products might beavailable for consumption.

It is, therefore, desirable to provide a method which will allow aconsumer to identify one or more beverage products which that consumerhas a statistically greater chance of accepting and enjoying from ataste preference standpoint than other available beverage products.Ideally, such a system should be simple to learn and use.

The method of the present invention comprises three basic steps:collecting information from a consumer regarding the consumer's desiresas to the variety of beverage they desire at that point in consumption;a process linking the consumer's choice of beverage product to a holdingarea which contains an amount of brewed extract; and an area where thedilution of the beverage occurs at a ratio of water to brewed beverageextract that is consistent with the consumer's choice as to brewstrength and variety. The system of the present invention may optionallyutilize (either or both) the aspects of “delayed mixing” and “delayedfiltration” to further increase the options of “brewed” beveragedeliverable, on demand, to the individual consumer based upon theirpreferences.

2. Definitions

The term “variety creating systems/devices” as used herein refers todevices and processes that can transform one or more input materialsinto multiple varieties of beverages. Such systems and devices includingdelayed dilution means/systems; delayed filtering means/systems, and/ordelayed filtration means/systems.

The term “customization interface”, as used herein, refers to thenon-human vehicle which transmits the information (e.g. consumerinformation, customization information, and customizationrecommendation) between the consumer and the beverage delivery system.This interface can be embodied in many ways, and the consumer may accessthe customization interface from a remote location.

The term “beverage delivery system” as used herein refers to thestation, apparatus, device, equipment, or series thereof that is linkedwith the customization interface and is, optionally, equipped with“variety creating systems/devices” including delayed dilutionmeans/systems; delayed mixing means/systems, and/or delayed filtrationmeans/systems.

The term “customized selection identification” as used herein refers tothe process in which, and the means by which, the customizationinterface or the beverage delivery system recognizes the consumer and isable to deliver ( in the case of the beverage delivery system) or todirect the delivery ( in the case of the customization interface) thecustomized beverage to the consumer. Suitable ways of identifying theconsumer include, but are not limited to, personal identification number(PIN) either communicated to the system via a keypad, touchscreen,matrix card, retinal scanner, thumbprint reader, or radio frequencyidentification tags (RFID).

The term “consumer identification” as used herein refers to the processin which, and the means by which, the customization director or the IDdevice recognizes the applicable consumer preferences and is able todevelop and determine the appropriate customized beverage accordingly.Suitable ways of identifying the applicable consumer preferencesinclude, but are not limited to, personal identification number (PIN),username, pass code, and the like which can be communicated to thesystem via an input device or process, such as a keypad, touch screen,matrix card, retinal scanner, thumbprint reader, magnetic card readers,bar codes, or radio frequency identification tags (RFID), and the like.

The term “consumer” as used herein refers to any user of the systeminteracting with the customization director for the purpose of inputtinga beverage option, customization information, customizationrecommendation, or receiving a beverage product. This individual can bea chef, clerk, customer, “wait staff”, servers, etc., and the like. Theconsumer may access the user interface from a remote location, e.g. byphone, Internet, wireless connection, or the like.

The term “customization information” as used herein the informationdelivered by the customization interface or the beverage delivery systemproviding an individualized selection of customized informationregarding products, option, characteristic or beverage products that hasbeen processed by the customization interface to be relevant to theindividual consumer.

The term “customization recommendation” as used herein is theinformation determined by the customization director to provide anindividualized customized recommendation regarding products, option,characteristic or beverage products that has been processed by thecustomization director to be relevant to the individual consumer orconsumer preference(s). In one embodiment customization recommendationswill be based on past interactions. In another embodiment, thecustomization recommendations may include promotional and/or seasonalselections.

The system of the present invention can also allow individual consumersto communicate with the system so that their personal customizedselections can be accommodated by the beverage delivery system. Thereare many ways that individual systems can be developed to achieve thisaspect of the present invention; the examples discussed herein arerepresentative only and are not intended to be limiting. Suitable waysof communicating with the consumer include, but are not limited to,voice, keyboard, Internet, touchscreen, and conventional means such asselectors, slide bars, buttons, and switches. By understanding whatindividual consumers desire either by certain key questions, sampling ordirect taste questions the system can deliver consumers preferred tasteand needs.

An individuals' desires can also be dynamic and changing over timeand/or by event or experience, e.g. time of day, day of week, day ofmonth, seasonal, occasion, environment, work/pleasure, mood, physical,mental, etc. Their desires can also evolve based on experimentation,experience, education, knowledge, lifestyle changes, and age. Thecustomization interface can include this type of personal or historicalinformation as it processes the consumer information, as well asincorporate demographical trends and traits, and common experiences asit processes consumer information. In another embodiment, thecustomization recommendation may include promotional and/or seasonalselections.

For example, as individuals age, they may choose to add supplements totheir customized beverage (post menopausal women may want to addcalcium). Beverage delivery systems in particular venues may offerspecial additives (e.g., health food stores in health clubs may want toadd new product lines (like vitamins or mineral powders) as samples toincrease retail sales and health clubs may offer rehydration supportafter workouts.

Additionally, the customization interface may be continuallyassimilating available data to increase customization capability andongoing recommendations. In a particularly prepared embodiment of thesystem of the present invention, this type of information and inputs arecontinually monitored, updated, and refined, to changes and predictsoptions tailored to individual consumers; this aspect of informationprocessing is Global Assimilator Customization System.

In one preferred embodiment of the invention herein, the system usesinformation around consumer's task preferences to suggest particularretail beverages that the consumer might try. In one version of theaspect, a consumer could use the beverage system to sample variousretail brands. Conversely, various retail brands could refer to, orotherwise be associated with, certain flavors or selections in thebeverage supply system.

The system of the present invention must be equipped with sufficient andsuitable memory function so that both of the consumer and the menu itemscan be accommodated. This includes product use and incidence andconsumer selection and response. There are many ways that individualsystems can be developed to accommodate this aspect of the presentinvention; the examples discussed herein are representative only and arenot intended to be limiting. Suitable embodiments of the memoryfunctions of the system of the present invention can include, but arenot limited to, central databases, system databases, portable databasesThe system of the present invention can have a means for thecustomization interface to identify, i.e. recognize, individualconsumers. This allows individual consumers to go/return to the physicallocation(s) of the system(s) (either the customization interface orbeverage delivery system) and transmit to the system(s) their desiredbeverage selection without repeating the step-by-step sequence ofselection programming. These individual preferences may also includetime and place based adjustments that are determined by past system usehistories. There are many ways that individual systems can be developedto accommodate this aspect of the present invention; the examplesdiscussed herein are representative only and are not intended to belimiting. Suitable ways of identifying the consumer include, but are notlimited to, personal identification number (PIN) either communicated tothe system via a keypad, touchscreen, matrix card, retinal scanner,thumbprint reader, or radio frequency identification tags (RFID). Inaddition, the system(s) can be pre-programmed, periodically programmed,and/or networked to allow for the individual consumers' identificationand associated preferences to be universally recognized by all suchsystems.

One aspect of the present invention, schematically depicted in FIG. 1,can be understood from the system 100 for delivering a customizedbeverage product to a consumer, comprising: a user interface 102; acustomization director 104 in communication with the user interface 102;a data store 106 in communication with the customization director 104;and a beverage delivery system 109 in communication with thecustomization director 104. In another embodiment of the presentinvention, the system further comprises an identification device 108 incommunication with the customization director 104 and a consumeridentifier 110.

The customization director 104, might comprise a set of executableinstructions such as in the form of software, routines, programs,algorithms, code, logic and the like, which would, inter alia,facilitate the determination of customized beverage formulations.

In one embodiment of the present invention, the customization director104 is provided in communication, such as via a token ring, Ethernet,telephone modem connection, radio or microwave connection, parallelcables, serial cables, telephone lines, universal serial bus “USB”,Firewire, Bluetooth, fiber optics, infrared “IR”, radio frequency “RF”and the like, or combinations thereof, with the data store 106 and theuser interface 102. The customization director 104 may be integratedinto a beverage dispensing device, or in an alternative embodiment mightbe hosted or housed on a remote device. Remote devices may include otherconsumer appliances, a personal computer, or an external server locatedsomewhere on the Internet.

In another embodiment of the present invention, the user interface 102might comprise a computer, a personal digital assistant (PDA), a kiosk,a device with wireless application protocol programs (WAP) such as cellphone, auto computer or PDA, interactive TV, or an Internet appliance,or the like. User interface 102 allows the user to interact with theinteractive system 100 and, as will be understood, can take any of avirtually unlimited number of alternative audio, visual and/or othercommunicative forms. In an exemplary embodiment, the user interface 104may comprise a computer system comprising a CPU, memory, a visualdisplay device and an input means. Preferred input means comprise akeyboard/keypad or mouse or other means of input such as an inputmicrophone with speech recognition input devices, touch screen inputdevices, and/or visual input utilizing a video camera. In theillustrated embodiment, the user interface 104 might comprise a computerconnected to the Internet through a communication link 120 and running aweb browser such as Internet Explorer from Microsoft Corp. or NetscapeNavigator from Netscape Communications Corp. An example of the consumerinput to be provided by the consumer might comprise the desiredtemperature of the brewed beverage, for example, hot, warm or cold, orin an alternative embodiment, the input may request an actualtemperature to be inputted. Additional areas of input may furtherinclude beverage strength (i.e. varying level of blackness), beveragesize (i.e. container size), additives such as cream, sugar, milk,artificial sweeteners, flavors and the like.

The beverage delivery system of this example can be a standard beveragedelivery system known to one skilled in the art. Examples includesingle-pass infusion systems, percolation systems, and batch-slurrysystems. In one embodiment of the present invention, the interactivesystem 100 is integrated into the beverage delivery system 109. Inanother embodiment, the interactive system 100 is separate from thebeverage delivery system 109.

In yet another embodiment of the present invention, consumers desiring acustomized beverage are provided an identifier 110 such as anidentification card, password or number which comprises any availableidentification device or protocol known to one skilled in the art. Suchidentification may comprise any combination of bar codes, radiofrequency identification tags, data, chips, smart cards and the like.Various identification/identification device combinations are known toone skilled in the art, and may be employed by various embodiments ofthe present invention.

In another embodiment of the present invention, the identificationdevice 108 comprises a bar code scanner. Various bar code scanners areknown to one skilled in the art and include 1) pen type readers andlaser scanners, 2) CCD readers, and 3) camera based readers. Pen typereaders include a light source and a photo diode that are placed next toeach other in the tip of a pen or wand. To read a bar code, the userpasses the tip of the pen across the bars and the photo diode measuresthe intensity of the light reflected back from the light source andgenerates a waveform that is used to measure the widths of the bars andspaces in the bar code. Dark bars in the bar code absorb light and whitespaces reflect light so that the voltage waveform generated by the photodiode is an exact duplicate of the bar and space pattern in the barcode. This waveform is decoded by the scanner. Laser scanners work thesame way as pen type readers except that they use a laser beam as thelight source and typically employ either a reciprocating mirror or arotating prism to scan the laser beam back and forth across the barcode. As with the pen type reader, a photo diode is used to measure theintensity of the light reflected back from the bar code. In both penreaders and laser scanners, the light emitted by the reader is tuned toa specific frequency and the photo diode is designed to detect only thissame frequency light. Pen type readers and laser scanners can bepurchased with different resolutions to enable them to read bar codes ofdifferent sizes. The scanner resolution is measured by the size of thedot of light emitted by the reader. CCD (Charge Coupled Device) readersuse an array of hundreds of tiny light sensors lined up in a row in thehead of the reader. Each sensor can be thought of as a single photodiode that measures the intensity of the light immediately in front ofit. Each individual light sensor in the CCD reader is extremely smalland because there are hundreds of sensors lined up in a row, a voltagepattern identical to the pattern in a bar code is generated in thereader by sequentially measuring the voltages across each sensor in therow. The important difference between a CCD reader and a pen or laserscanner is that the CCD reader is measuring emitted ambient light fromthe bar code whereas pen or laser scanners are measuring reflected lightof a specific frequency originating from the scanner itself. The newesttype of bar code reader currently available are camera based readersthat use a small video camera to capture an image of a bar code. Thereader then uses sophisticated digital image processing techniques todecode the bar code. Video cameras use the same CCD technology as in aCCD bar code reader except that instead of having a single row ofsensors, a video camera has hundreds of rows of sensors arranged in atwo dimensional array so that they can generate an image.

In another embodiment of the present invention, the identificationdevice 108 comprises a radio frequency scanning device. Radio FrequencyIdentification (RF ID) uses radio frequency communication toautomatically identify, track and manage objects, people or animals. Alow-frequency, passive, magnetically-coupled RF ID system is made up oftwo parts: a reader and a tag. The tags are typically attached toobjects or animals that require a unique identification number. The tagsinclude an electronic circuit (transponder) and tuned antenna-capacitorcircuit. The tags are small sophisticated radio transmitters andreceivers. They are powered by the RF field generated by the reader.Upon being powered up, the tag will continuously transmit, by dampingthe incoming RF power field, its data. The RF ID reader has three mainfunctions: energizing, demodulating and decoding. The reader, using atuned antenna-capacitor circuit, emits a low-frequency radio wave field.This is used to power up the tags. The information sent by the tag mustbe demodulated. The encoded information is decoded by the reader'son-board micro-controller. This information can then be used by acontrolling processor. In both the reader and the tag, the antenna canbe shaped and sized in different ways. Because of the small size of thetag, it can be formed to fit almost any situation. Since there is nocontact or viewing required, the RF ID system allows great freedom ofmovement and placement of the tag and reader become less of a criticalissue.

In one embodiment of the present invention, an administrative user mayaccess the customization director 104 and data store 106 by utilizing anadministrative interface 130 to utilize, analyze or otherwise apply thecustomization data and consumer feedback data to develop or improveproducts of the enterprise and to develop or improve components of thebeverage brewing system. This insight gained from the consumer may alsoprovide very beneficial information for the research, development,marketing and improvement of future products and systems. It can becontemplated as well, that an enterprise might make its interactive datastore results and analysis of the data available to other entities. Thismight entail allowing such entities to have access to such data via theInternet, via printed reports, via interactive software on computers,periodic data subscription services or the like.

In yet another embodiment of the present invention, the system mayfurther comprise a retail interface 180. The retail interface may beadapted to communicate purchase data and consumer data to and from thecustomization director 104. For example, a consumer may make a purchasefor a beverage at a cashier checkout, but the beverage system may not bedirectly accessible from the checkout. The retail interface 180 may senddata to the customization director 104 which will then prepare thebeverage upon interaction by the purchaser. In another embodiment, theretail interface 180 communicates with the customization director 104 toensure that the consumer is authorized to receive the beverage product.For example, a consumer may purchase the beverage from a remote locateand then enter a special access code at the user interface which thendispenses the beverage to the consumer.

There can be a number of ways to determine relevant customized brewingformulations of the beverage delivery system. In one embodiment, theconsumer is prompted to enter consumer preference data through the userinterface. This data may then be stored for later retrieval duringsubsequent visits to the beverage delivery system. As an example, theconsumer preference data inputted through the user interface orretrieved from the data store might be matched against one or moredecision trees. A decision tree typically comprises a set ofresponses/traits/categories against which the consumer preference datacan be compared against. For example, a decision tree might compriseevery combination of possible consumer preference data. The preferencedata is then compared against the decision tree for a matching branchand the matching branch provides further instructions to be executed asa result of the match. Such decision trees would preferably comprisepotential combinations of consumer preference data which have beendesigned with the system's intended application in mind, so thatappropriate optimized operating conditions can be established thatpertain to the customized beverage to be delivered. Preferably, thedecision trees are converted to mathematical algorithms which thenprocess the decision tree comparisons or “decisions” electronically toquickly ascertain the appropriate optimized beverage formulation for thebeverage delivery system.

In order to update the optimization process to allow for modification or“morphing” as appropriate, one embodiment of the present inventioncomprises the decision trees or algorithms of the customization director104 being updated by a neural network 111. In the customized beveragedelivery example, the neural network 111 would assess various applicableconsumer preferences and feedback data retrieved from the data store todetermine if any changes to the mathematical algorithms or dialogscripts are needed to facilitate or optimize the decision making processof determining customized beverage formulations. For example, a neuralnetwork can continuously update its decision making algorithm byincorporating user input such as feedback into the decision makingprocess akin to artificial intelligence or “smart” logic. According toHaykin, S. (1994), Neural Networks: A Comprehensive Foundation, NY:Macmillan, p. 2, a neural network is a massively parallel distributedprocessor that has a natural propensity for storing experientialknowledge and making it available for use. It resembles the brain in tworespects: 1) Knowledge is acquired by the network through a learningprocess; and 2) Interneuron connection strengths known as synapticweights are used to store the knowledge. The neural network analyzes thedata store 106 for trends, feedback data, consumer preference data andother additional data to develop and refine algorithms for decisionmaking. In one embodiment, a neural network would automatically makechanges to the customization director's 104 decision trees or algorithmsbased upon the growing base of consumer preference and user feedbackdata. A description of one such suitable neural network can be found inco-pending U.S. patent application Ser. No. 60/149,857, filed Aug. 19,1999 in the name of Robert P. Piotrowski et al., which is hereinincorporated by reference,

Another embodiment of the present invention, depicted in FIG. 2,includes the method for providing a customized beverage product to acustomer. The method comprises the steps of obtaining consumerpreference data corresponding to a customer (step 200); determining aconsumer beverage formulation corresponding to the consumer preferencedata (step 204); and providing the consumer a customized beveragecorresponding to the consumer beverage formulation (step 206).

The system of the present invention can also allow individual customersto communicate with the beverage delivery system so that theircustomized selections can be accommodated by the beverage deliverysystem. There are many ways that individual systems can be developed toachieve this aspect of the present invention; the examples discussedherein are representative only and are not intended to be limiting.Suitable ways of communicating with the consumer include, but are notlimited to, voice, keyboard, Internet, touchscreen, and conventionalmeans such as selectors, slide bars, buttons, and switches. Byunderstanding what individual consumers desire either by certain keyquestions, sampling or direct taste questions the system can deliverconsumers preferred taste and needs. A customer's desires can also bedynamic and changing over time and/or by event or experience, e.g. timeof day, day of week, day of month, seasonal, occasion, environment,work/pleasure, mood, physical, mental, etc. Their desires can alsoevolve based on experimentation, experience, education, moods, healthconditions, knowledge, lifestyle changes, and age. The customizationinterface can include this type of personal or historical information asit processes the consumer information, as well as incorporatedemographic trends and traits, and common experiences as it processesconsumer information. Additionally, the customization interface may becontinually assimilating available data to increase customizationcapability and ongoing recommendations. In a particularly preparedembodiment of the system of the present invention, this type ofinformation and inputs are continually monitored, updated, and refined,to changes and predicts options tailored to individual consumers; thisaspect of information processing can be accomplished by a neural networkor other technologies known to one skilled in the art.

FIG. 3 schematically illustrates a sample client/server network 300which might be employed to implement an embodiment of the presentinvention. As one with ordinary skill in the art will readilyappreciate, a client/server network is only one type of network, and avariety of other configurations, such as peer-to-peer connections, arealso considered networks. In a client/server network, a plurality ofnodes are interconnected such that the various nodes send and/or receiveinformation to/from one another. As shown here, a server node 302 isinterconnected with a plurality of client nodes 314 using a connection316 such as a token ring, Ethernet, telephone modem connection, radio ormicrowave connection, parallel cables, serial cables, telephone lines,universal serial bus “USB”, Firewire, Bluetooth, fiber optics, infrared“IR”, radio frequency “RF”, or other wireless communications, and thelike, or combinations thereof.

A computer-readable medium, shown here as a CD ROM (318), holdsinformation readable by a computer, such as programs, data, logic,files, etc. As will be readily appreciated, computer-readable medium cantake a variety of forms, including magnetic storage (such as hard diskdrives, floppy diskettes, etc.), optical storage (such as laser discs,compact discs, DVD's, etc.), electronic storage (such as random accessmemory “RAM”, read only memory “ROM”, programmable read only memory“PROM”, etc.), and the like.

One embodiment of the present invention comprises the method forproviding a customized beverage product to a consumer. An exemplaryembodiment is depicted in the flowchart of FIG. 4. In this example, theconsumer has previously registered with the beverage system and has beenissued an RF ID key tag to utilize the system. The consumer passes theRF ID key tag across the ID device area of the system (step 400). The IDdevice activates the RF ID tag and receives the customer identifierstored in the tag (step 402). This customer identifier is then passed tothe customization director (step 404), which in turn searches the datastore for consumer data corresponding to the consumer identifier (step406). The consumer data is retrieved and the customization directoranalyzes the data (step 408) and then presents to the consumer one ormore customization options (step 410). In one embodiment, thecustomization director might also prompt the consumer to enter feedbackdata for the last interaction and beverage delivery with the system. Inanother embodiment, the customization director may present one or morepromotional and/or seasonal option selections to the consumer.Customization options include but are not limited to strength, flavor,type of bean (coffee), temperature, and finishing options (cream, milk,etc.) The customization director can also display express formulationswhich enable the consumer to select the express formulation and allother decisions are automatically completed by the system. In oneembodiment, the consumer can manually create and save customizationoptions as express formulations to save time and reduce formulationerrors for future beverage deliveries. Once the consumer has inputtedhis/her customization options (step 412), the customization directorwill analyze the options (step 414) and send corresponding commands tothe beverage delivery system (step 416). In addition, the customizationdirector preferably stores the selected customization options in thedata store in a record corresponding to the consumer identifier.

In one embodiment, the customization director will, during a laterinteraction, prompt the consumer to input feedback data corresponding tothe previous beverage formulation. For example, the customizationdirector may prompt the consumer to input a rating of 1 to 10 on thebeverage product customized during the last visit. In anotherembodiment, the consumer may select to speak with a customer servicerepresentative and the customization director will establish aconnection which places the consumer in communication with the customerservice person. In yet another embodiment of the present invention, thecustomization director will display previous beverage purchasesassociated with the consumer's identification and prompt the consumer toenter feedback data or complete a survey regarding the previous beveragepurchases. The consumer may receive a reward (i.e. con, discount, etc.)for complete feedback data.

In another embodiment of the present invention, the consumer can accessthe user interface to preselect his/her beverage preferences in advancefrom a remote location. For example, the system may comprise numerouscustomization formulation options whereby the desired formulations couldbe customized ahead of actual purchase to save time. In an exemplaryembodiment, a web site might be hosted on a network such as a wide-areanetwork, local-area network, or the Internet, and the like, which theconsumer can access through some communications device. The web browsercontacts a web server and requests data information, in the form of aUniform Resource Locator (URL). This data information comprises the userinterface of the interactive system of the present invention. Typically,URL addresses are typed into the browser to access web pages, and URLaddresses are embedded within the pages themselves to provide thehypertext links to other pages. A hypertext link allows the user toclick on the link and be redirected to the corresponding web site to theURL address of the hypertext link. Many browsers exist for accessing theWorld Wide Web, such as Netscape Navigator from Netscape CommunicationsCorp. and the Internet Explorer from Microsoft Corp. Similarly, numerousweb servers exist for providing content to the World Wide Web, such asApache from the Apache Group, Internet Information Server from MicrosoftCorp., Lotus Domino Go Webserver from IBM, Netscape Enterprise Serverfrom Netscape Communications Corp. and Oracle Web Application Serverfrom Oracle Corp. These browsers and web servers can be utilized toallow access to the present invention from virtually any web-accessibledevice.

In another embodiment of the present invention, the system is configuredto communicate with a remote data store. This ability allows thecustomization director to identify individual customers who have notpreviously interacted with the system at the present location and toretrieve the consumer's centrally-stored profile. This allows individualconsumers to go to various physical locations of the system and transmitto the system their desired beverage selection without repeating thestep-by-step sequence of selection programming. These individualpreferences may also include time and place based adjustments that aredetermined by past system use histories. There are many ways thatindividual systems can be developed to accommodate this aspect of thepresent invention; the examples discussed herein are representative onlyand are not intended to be limiting. Suitable ways of identifying theconsumer include, but are not limited to, personal identification number(PIN) either communicated to the system via a keypad, touchscreen,matrix card, retinal scanner, thumbprint reader, or radio frequencyidentification tags (RFID). In addition, the system(s) can bepre-programmed, periodically programmed, and/or networked to allow forthe individual consumers' identification and associated preferences tobe universally recognized by all such systems.

EXAMPLES

While particular embodiments of the present invention have beenillustrated and described, it would be obvious to those skilled in theart that various other changes and modifications can be made withoutdeparting from the spirit and scope of the invention.

Example 1

Consumer establishes a personal profile over the Internet or at thesystem and answers a few simple questions around beverage and relatedpreferences. These questions help deliver the product with the rightprofile, and may allow the system to make suggestions and/or formulationmodifications appropriate for the user during the instant or futuretransaction. The profile is maintained in a central database accessed bythe system via wireless, local area network (LAN)or telephonycommunication devices wherever the consumer is. The consumer isrecognized via a personal identification number (PIN) stored in radiofrequency identification tags RFID, matrix cards, or their credit card.Consumer can get their own designed drink or choose from a variety ofdrinks that are close to their prescribed beverage in personalacceptance.

Consumer is allowed to choose from flavor profile of differentattributes in creating their own cup. This is done with slide bars andselectors or a multidimensional space representing the world of beveragetaste including strength, sweetness, creaminess, and flavor.

User selects at various times the character of the coffee they prefervia an consumer interface window.

The consumer establishes a personal profile over the Internet or at thesystem which may entail and answering a few questions about beveragepreferences. The responses to these questions are analyzed by thecustomization director to formulate and deliver the product with theright profile. The consumer is presented the opportunity to customizetheir own beverage or choose from a variety of pre-configured drinksthat approximately match the consumer's personal profile.

In one embodiment of the present invention, an administrative user mayaccess the customization director 104 and data store 106 by utilizing anadministrative interface 130 to utilize, analyze or otherwise apply thecustomization data and consumer feedback data to develop or improveproducts of the enterprise and to develop or improve components of thebeverage brewing system. This insight gained from the consumer may alsoprovide very beneficial information for the research, development,marketing and improvement of future products and systems. It can becontemplated as well, that an enterprise might make its interactive datastore results and analysis of the data available to other entities. Thismight entail allowing such entities to have access to such data via theInternet, via printed reports, via interactive software on computers,periodic data subscription services or the like.

In yet another embodiment of the present invention, the system mayfurther comprise a retail interface 180. The retail interface may beadapted to communicate purchase data and consumer data to and from thecustomization director 104. For example, a consumer may make a purchasefor a beverage at a cashier checkout, but the beverage system may not bedirectly accessible from the checkout. The retail interface 180 may senddata to the customization director 104 which will then prepare thebeverage upon interaction by the purchaser. In another embodiment, theretail interface 180 communicates with the customization director 104 toensure that the consumer is authorized to receive the beverage product.For example, a consumer may purchase the beverage from a remote locateand then enter a special access code at the user interface which thendispenses the beverage to the consumer.

Example 2

-   A.) The extract is prepared by extracting in an industrial coffee    extraction column train an all arabica roast and ground coffee. The    coffee is extracted such that the end extract is at 30% solids and a    38% extraction yield. The coffee is then cooled and packaged in    freezable containers. The containers are then frozen and shipped to    various locations.-   B.) The coffee extract is then received at the location, still    frozen and held in a frozen manner until needed. Sixteen days after    brewing, the extract is allowed to warm to 45° F. and then placed in    a refrigerated dispenser. The dispenser has a variable dilution    system that can dispense the beverage at any strength of coffee from    0.2 to 2.0% brew solids and at dispensed temperatures of 50° F. to    190° F. The extract can then be held in the refrigerated dispenser    for up to 20 days.-   C.) Consumer establishes a personal profile at the system and    answers a few simple questions around preference. These questions    help customize a product with the right profile. The profile is    maintained in a central database accessed by the system via    telephone communication devices wherever the consumer is. The    consumer is recognized via matrix cards or their credit card.    Consumers can get their own designed drink or choose from a variety    of drinks that are close to their prescribed customized beverage in    personal acceptance.-   D) Products are delivered to the consumer via a system that combines    the held extract with water at varying temperatures. The ratio of    water to extract controls the resultant strength of the brew. Table    of Use History: The coffee extracts were blended together as stated    below and then diluted to the designated solids levels. “Time” is    the hold time of the extract in the refrigerated dispenser.

Dispensed Dispensed Brew Temperature User Time (Hour) Solids % ° F. 10.75 1.0 180 2 1.5 1.5 170 3 4 0.67 160 4 6 0.43 185 5 17 1.2 52 6 230.92 175 7 68 0.63 165 8 123 1.0 52 9 245 0.83 180

Example 3

-   A.) The extract is prepared in a system that extracts Colombian    coffee one cup at a time in 60 seconds using a piston and a    perforated metal filter mesh screen. The resultant extract can be    dispensed “as is” or it can either be diluted and/or used to    dissolve an Instant Cappuccino powder. The final extract can have    variable brew solids and levels of powder.-   B.) The coffee extract is used immediately after brewing to develop    the desired finished beverage. (-   C.) Consumer establishes a personal profile over the Internet or at    the system and answers a few simple questions around preference.    These questions help customize a product with the right profile. The    profile is maintained in a central database accessed by the system    via wireless, local area network (LAN)or telephony communication    devices wherever the consumer is. The consumer is recognized via a    personal identification number (PIN) stored in radio frequency    identification tags RFID, matrix cards, or their credit card.    Consumers can get their own designed drink or choose from a variety    of drinks that are close to their prescribed beverage in personal    acceptance.-   D.) Table of Use History. The coffee extracts were blended together    as stated below and then diluted at the designated ratios.

Dispensed Brew User Time (Hour) Solids % Added amount of Powder 1 0.750.7 15% 2 1.5 0.4 0 3 4 0.9 20% 4 6 1.1 0

Example 4

-   A.) The extract is prepared by extracting in an industrial coffee    extraction column train an all very dark roasted and fine ground all    arabica coffee. The coffee is extracted such that the end extract is    at 29% solids and a 34% extraction yield and has a exit temperature    from the extractor at 86° F. The coffee is then cooled and packaged    in containers. The containers are then refrigerated and shipped to    various locations.-   B.) The coffee extract is then received at the location, still    refrigerated and held in a refrigerated manner until needed. Five    days after brewing, the extract is placed in a refrigerated    dispenser. The dispenser has a variable dilution system that can    dispense the beverage at any strength of coffee from 0.2 to 2.0%    brew solids and at dispensed temperatures of 50° F. to 190° F. The    extract can then be held in the refrigerated dispenser for up to 15    days.-   C.) Consumer establishes a personal profile at the system and    answers a few simple questions around preference. These questions    help customize a product with the right profile. The profile is    maintained in a central database accessed by the system via    telephone communication devices wherever the consumer is. The    consumer is recognized via matrix cards or their credit card.    Consumers can get their own designed drink or choose from a variety    of drinks that are close to their prescribed beverage in personal    acceptance.-   D) Products are delivered to the consumer via a system that combines    the held extract with water at varying temperatures. The ratio of    water to extract controls the resultant strength of the brew. Table    of Use History: The coffee extracts were blended together as stated    below and then diluted to the designated solids levels. “Time” is    the hold time of the extract in the refrigerated dispenser.

Dispensed Dispensed Brew Temperature User Time (Hour) Solids % ° F. 1 40.92 180 2 6 0.63 170 3 12 0.67 160 4 33 0.43 185 5 52 1.2 52 6 63 0.92175 7 89 0.63 165 8 123 0.92 52 9 56 0.63 180

Example 5

-   A) The extract from Example 1 and the extract from Example 3 are    extracted as described and then separately packaged and frozen and    shipped.-   B) The coffee extracts are then received at the location, still    frozen and held in a frozen manner until needed. Ten days after    brewing, the extracts are allowed to warm to 45° F. and then placed    in a refrigerated dispenser. The two fractions can be blended    together at any ratio and also diluted with water. The extract can    then be held in the refrigerated dispenser for up to 20 days.-   C) Consumer selects at various times the character of the coffee    they prefer via an consumer interface window.

D) Table of Use History. The coffee extracts were blended together asstated below and then diluted to the designated brew solids. “Time” isthe hold time of the extracts in the refrigerated dispenser.

User Time (Hour) Extract 1 Extract 2 Final Brew Solids % 1 2 50% 50% 0.82 6 40% 60% 0.6 3 24 100% 0% 1.3 4 96 25% 75% 1.1

Example 6

-   A.) The coffee is prepared by placing 35 grams of roast and ground    coffee in a standard brew basket of a ½ gallon bottle brewer. 1860    milliliters of water is delivered to the brew basket at 200° F. and    12 milliliters per second and atmospheric pressure. The brew is    filtered with standard paper coffee filters. During extraction, the    first half of the extract is diverted to one holding chamber    resulting in a 0.6% brew solids and a 12% brew solids yield. The    last half of the brew, a resultant extract of 0.4% brew solids and    10% yield, is collected in a second chamber.-   B.) The two fractions are held in a insulated vessel until    dispensed. The two fractions can be blended together at any ratio    and also diluted with water.-   C.) Consumer establishes a personal profile over the Internet or at    the system and answers a few simple questions around preference.    These questions help customize a product with the right profile. The    profile is maintained in a central database accessed by the system    via wireless, local area network (LAN)or telephony communication    devices wherever the consumer is. The consumer is recognized via a    personal identification number (PIN) stored in radio frequency    identification tags RFID, matrix cards, or their credit card.    Consumers can get their own designed drink or choose from a variety    of drinks that are close to their prescribed beverage in personal    acceptance.-   A) Table of Use History. The coffee extracts were blended together    as stated below and then diluted at the designated ratios.

User Time (Hour) Extract 1 Extract 2 Water to Extract Ratio 1 0.3 50%50% 0:1 2 0.5 40% 60% 1:1 3 0.6 100% 0% 0.5:1   4 0.8 25% 75% 0.2:1  

Example 7

-   A.) The coffee is prepared by placing 90 grams of all roast and    ground coffee in a standard brew basket/funnel of a 1 ½ gallon    satellite brewer. 4500 milliliters of water is delivered to the brew    basket at atmospheric pressure. Water is delivered at 200° F. and 10    milliliters per second. The brew is filtered with standard paper    coffee filters. This brew is fractionated into five equal volumes    over the length of the brew.-   B.) The fractions are held for up to 2 hours on a Bunn Softheat™    satellite system at 180° F.-   C.) Consumer selects at various times the character of the coffee    they prefer via an consumer interface window.-   D.) Table of Use History. Coffee fractions were blended together as    stated below and then diluted at the designated ratios.

Water to Time Extract User (Hour) Fraction 1 Fraction 2 Fraction 3Fraction 4 Fraction 5 Ratio 1 0.3 0 65% 0 0 35% 0:1 2 0.4 15% 35% 0 40%10% 1:1 3 0.5 55% 15% 0 0 30% 0.2:1   4 0.6 70% 0 30% 0 0 0:1 5 0.65 15%35% 0 40% 10% 1:1 6 0.7 0 100%  0 0 0 0.2:1   7 1.2 15% 15% 15% 25% 30%0:1 8 1.3 100%  0 0 0 0 1:1 9 1.5 15% 30% 15% 25% 15% 0.7:1  

Example 8

-   A.) Using an all arabica and robusta blend of roast and ground    coffees, the extract is prepared by cold extraction at 45° F. in a    batch mode without agitation. At 16 hours the extract reaches steady    brew solids level of 13%.-   B.) The slurried coffee and extract is then maintained in the vessel    at 45° F. for up to 20 days. When needed, the extract is filtered    through a synthetic mesh filter at the bottom of the vessel.-   C.) User selects at various times the character of the coffee they    prefer via an consumer interface window.-   D) Products are delivered to the consumer via a system that combines    the held extract with water at varying temperatures. The ratio of    water to extract controls the resultant strength of the brew. Table    of Use History: “Time” designates the age of the extract since the    start of brewing.

Dispensed Dispensed Brew Temperature User Time (Hour) Solids % ° F. 1 201.0 180 2 22 0.6 170 3 24 0.5 180 4 56 0.4 170 5 82 1.0 180 6 123 0.5170 7 124 0.4 180 8 166 0.6 170

Example 9

In this example, an exemplary interaction with the customizationdirector will be described. The consumer, Frank, approaches the userinterface and slides his beverage card through the card reader which ispart of the user interface. Frank previously had completed anapplication for the beverage card and was subsequently sent his ownbeverage card. Frank's beverage card contains a unique identificationnumber that is utilized by the customization director to retrieveFrank's profile. In this example, Frank had previously chosen apassword/passnumber to protect unauthorized use of his beverage card.Upon swiping his card through the card reader, the customizationdirector through the user interface prompts Frank to input his password.Frank inputs his password through the touch screen display of the userinterface. The customization director transmits the identificationnumber and password to the data store to determine if they matched anexisting record. Finding a match, the customization director retrievesFranks customization profile and analyzes the profile to determine thebeverage options to display to Frank. The customization directordisplays numerous customization options to Frank such as coffee beentype, temperature, strength, finishing options as well as a few expressoptions such as your last coffee purchase, store's special pick andbeverage of the month. Frank then inputs the selection of the special ofthe month. The customization director receives Frank's selection anddetermines the corresponding commands to send to the beverage deliverysystem. The beverage delivery system receives the commands and deliversthe selected beverage to Frank. The customization director recordsFrank's beverage purchase in the data store.

Example 10

In this example, another exemplary interaction with the customizationdirector will be described. A typical consumer, Alice, approaches theuser interface to customize a beverage purchase. Alice has never usedthe customization system before and has not pre-registered herpreferences. The user interface prompts Alice to enter her user IDnumber or select “NEW” if the consumer is new. Alice selects “NEW” onthe touch screen of the user interface. The customization directorreceives the “NEW” selection and determines which selection options topresent to Alice. The customization director presents variouscustomization options to Alice through the user interface. Some of theoptions include express recommendations, formulation options and aregistration option. The registration option contains various inputareas for the consumer to enter his/her preference data. Thecustomization director then creates a new record for the consumer in thedata store and associates the record with a new user identification(number, password, and the like). This new identification is thendisplayed to the user and preferably is sent to the user through anadditional means. In this example, Alice chooses the formulation optionsand is asked to select the type of bean. Alice selects her desired beantype and then is prompted by the customization director to enter thedesired temperature range of the beverage. Alice then selects somefinishing options such as addition of cream and sugar to theformulation. The customization director then determines thecorresponding commands for the beverage delivery system to produce thecustomized beverage. The customization director sends the commands tothe beverage delivery system and records the customized formulation inthe data store. The beverage delivery system receives the commands andproduces the customized beverage for Alice.

System for making and delivering a customized beverage product to aconsumer having a user interface, a customization director incommunication with a customization data store and the user interface,wherein the customization director includes executable instructions fordetermining a user's customized formulation; and a beverage deliverysystem in communication with the customization director, wherein thebeverage delivery system includes executable instructions for deliveringa customized beverage product. Method for delivering a customizedbeverage product to an individual including the steps of obtainingconsumer preference data; determining a consumer beverage formulationcorresponding to the consumer preference data; and providing theconsumer a customized beverage corresponding to the customized beverageformulation.

1. A method for delivering a one or more customized beverage productswith a beverage delivery system, the method comprising: a) providing adata input device for receiving and collecting one or more sets ofconsumer preference data; b) the data input device communicating the oneor more sets of consumer preference data to a customization director; c)the customization director processing the one or more sets of consumerpreference data collected by the data input device and generating one ormore sets of executable instructions for producing one or moreindividually customized beverage products; d) the customization directorcommunicating to a beverage delivery system the one or more sets ofexecutable instructions for producing the one or more individuallycustomized beverage products; e) brewing a beverage extract in thebeverage delivery system and fractionating the beverage extract duringbrewing to form a plurality of fractions including at least an earlierfraction and a later fraction; f) separately holding at least two of theplurality of fractions in the beverage delivery system for a minimumperiod of about 5 minutes after the onset of brewing; g) using at leasta portion of at least one of the plurality of held fractions to producethe one or more customized beverage products based upon the collectedconsumer preference data; and wherein the beverage delivery system iscapable of producing the one or more customized beverage products byusing at least a portion of one of the plurality of held fractions andproducing the one or more customized beverage products by using amixture of at least two of the plurality of held fractions based uponthe collected consumer preference data.
 2. The method of claim 1 whereinthe step of providing a data input device for receiving and collectingone or more sets of consumer preference data further comprisesdisplaying the one or more sets of consumer preference data collected bythe data input device on a display device.
 3. The method of claim 2wherein the display device works by a method selected from the groupconsisting of sight, sound, magnetism, light electrical signal andcombinations thereof.
 4. The method of claim 2 wherein the displaydevice is a visual display device.
 5. The method of claim 4 wherein thevisual display device is a device selected from the group consisting ofan LCD display, a graphical user interface, and combinations thereof. 6.The method of claim 2 wherein the display device collects the one ormore sets of consumer preference data via an input means.
 7. The methodof claim 6 wherein the input means is a device selected from the groupconsisting of a keyboard, keypad, mouse, voice, Internet, touchscreen,selectors, slide bars, buttons, switches and video.
 8. The method ofclaim 1 wherein the step of providing a data input device for receivingand collecting one or more sets of consumer preference data comprisescollecting the one or more sets of consumer preference data from aremote location via a user interface.
 9. The method of claim 8 whereinthe user interface comprises a device selected from the group consistingof a computer, a personal digital assistant, a kiosk, a cell phone, aninteractive TV, an Internet appliance and combinations thereof.
 10. Themethod of claim 1 wherein the step of providing a data input device forreceiving and collecting one or more sets of consumer preference datafurther comprises identifying the one or more sets of consumerpreference data using a method of customized selection identificationselected from the group consisting of a personal identification number,a username, a pass code, a magnetic card reader, bar codes, a retinalscanner, a thumbprint reader, radio frequency identification tags andcombinations thereof.
 11. The method of claim 1 wherein said consumerpreference data is information relating to beverage type,classification, variety, additives, beverage size or combinationsthereof.
 12. The method of claim 11 wherein the beverage classificationis a characteristic selected from the group consisting of temperature,strength, body, roast color, roast degree, acidity, sweetness,bitterness, mouthfeel and combinations thereof.
 13. The method of claim11 wherein additives are materials selected from the group consisting ofcream, sugars, milk, artificial sweeteners, flavors and combinationthereof.
 14. A method for delivering a one or more customized beverageproducts with a beverage delivery system, the method comprising: a)providing a data input device for receiving one or more sets of consumerpreference data; b) the data input device communicating the one or moresets of consumer preference data to a customization director; c) thecustomization director processing the one or more sets of consumerpreference data collected by the data input device and generating one ormore sets of executable instructions for producing one or moreindividually customized beverage products; d) the customization directorcommunicating to a beverage delivery system the one or more sets ofexecutable instructions for producing the one or more individuallycustomized beverage products; e) brewing a beverage extract in thebeverage delivery system and fractionating the beverage extract duringbrewing to form a plurality of fractions including at least an earlierfraction and a later fraction; f) separately holding at least two of theplurality of fractions in the beverage delivery system for a minimumperiod of about 5 minutes after the onset of brewing; g) using at leasta portion of at least one of the plurality of held fractions to producethe one or more customized beverage products based upon the receivedconsumer preference data; and wherein the beverage delivery system iscapable of producing the one or more customized beverage products byperforming one or more of the following based upon the consumerpreference data: i) dispensing at least a portion of one of theplurality of held fractions without diluting the at least a portion ofthe held fraction; ii) dispensing a mixture of at least a portion of atleast two of the plurality of held fractions together without dilutingthe mixture; iii) diluting at least a portion of one of the plurality ofheld fractions and dispensing the diluted at least a portion of one ofthe held fractions; and iv) diluting a mixture of at least a portion ofat least two of the plurality of held fractions and dispensing thediluted mixture.
 15. The method of claim 14 wherein said brewed beverageproduct is a product selected from the group consisting of coffeebeverages, tea beverages, extracts thereof and combinations thereof. 16.The method of claim 14 wherein the one or more customized beverageproducts is selected from the group consisting of coffee beverages,extracts thereof, and combinations thereof.
 17. The method of claim 15wherein said tea beverages comprise beverages selected from the groupconsisting of tea, green tea, herbal tea, flavored tea, chai tea, creamytea and combinations thereof.
 18. The method of claim 16 wherein thecoffee beverages comprise beverages selected from the group consistingof cappuccinos, espressos, lattes, flavored coffee beverages, creamycoffee beverages and combinations thereof.
 19. The method of claim 1further comprising diluting the at least a portion of at least one ofthe plurality of held fractions or the mixture of at least a portion ofat least two of the plurality of held fractions used to produce the oneor more customized beverage products.
 20. The method of claim 14 whereinthe step of providing a data input device for receiving one or more setsof consumer preference data further comprises and collecting anddisplaying the one or more sets of consumer preference data collected bythe data input device on a display device.
 21. The method of claim 12wherein the beverage classification is a temperature selected from hot,warm, or cold.
 22. The method of claim 21 wherein the beverageclassification is a temperature ranging from about 50° F. to about 190°F.
 23. The method of claim 1 wherein at least two of the plurality ofheld fractions have a different brew solids percentage.
 24. The methodof claim 1 wherein at least two of the plurality of held fractions havea different brew solids yield percentage.
 25. The method of claim 14wherein at least two of the plurality of held fractions have a differentbrew solids percentage.
 26. The method of claim 14 wherein at least twoof the plurality of held fractions have a different brew solids yieldpercentage.
 27. A method for delivering a customized beverage productwith a beverage delivery system comprising: a) brewing a beverageextract in the beverage delivery system and fractionating the beverageextract during brewing to form a plurality of fractions including atleast an earlier fraction and a later fraction; b) separately holding atleast two of the plurality of fractions in the beverage delivery systemfor a minimum period of about 5 minutes after the onset of brewing; c)using at least a portion of at least one of the plurality of heldfractions to produce the customized beverage product based upon consumerpreference data; and wherein the beverage delivery system is capable ofproducing the customized beverage product by using at least a portion ofone of the plurality of held fractions and producing the customizedbeverage product by using a mixture of at least a portion of at leasttwo of the plurality of held fractions based upon the consumerpreference data.
 28. The method of claim 27 further comprising dilutingthe at least a portion of at least one of the plurality of fractions orthe mixture of at least a portion of at least two of the plurality ofheld fractions used to produce the customized beverage product.
 29. Themethod of claim 27 wherein at least two of the plurality of heldfractions have a different brew solids percentage.
 30. The method ofclaim 27 wherein at least two of the plurality of held fractions have adifferent brew solids yield percentage.
 31. A method for delivering acustomized beverage product with a beverage delivery system comprising:a) brewing a beverage extract in the beverage delivery system andfractionating the beverage extract during brewing to form a plurality offractions; b) separately holding at least two of the plurality offractions in the beverage delivery system for a minimum period of about5 minutes after the onset of brewing; c) using at least a portion of atleast one of the plurality of held fractions to produce the customizedbeverage product based upon consumer preference data; and wherein thebeverage delivery system is capable of producing the customized beverageproduct by performing one or more of the following based upon theconsumer preference data: i) dispensing at least a portion of one of theplurality of held fractions without diluting the at least a portion ofthe held fraction; ii) dispensing a mixture of at least a portion of atleast two of the plurality of held fractions together without dilutingthe mixture; iii) diluting at least a portion of one of the plurality ofheld fractions and dispensing the diluted at least a portion of one ofthe held fractions; and iv) diluting a mixture of at least a portion ofat least two of the plurality of held fractions and dispensing thediluted mixture.
 32. The method of claim 31 wherein at least two of theplurality of held fractions have a different brew solids percentage. 33.The method of claim 31 wherein at least two of the plurality of heldfractions have a different brew solids yield percentage.
 34. A methodfor delivering a customized beverage product comprising: a) providing aplurality of beverage extracts in a beverage delivery system, wherein atleast two of the plurality of beverage extracts have a different brewsolid percentage; b) separately holding each of the plurality ofbeverage extracts for a minimum period of about 5 minutes after theonset of brewing of the extract; and c) using one or more sets ofcollected consumer preference data to deliver a customized beverageproduct by mixing together at least a portion of at least two of theplurality of fractions held in the beverage delivery system based uponthe consumer preference data.
 35. The method of claim 34 furthercomprising diluting at least a portion of at least one of the pluralityof beverage extracts held in the beverage delivery system.